From Babish Culinary Universe.

On the first episode of the Babish ASMR Cook-a-Long, we’re making 2 levels of pasta aglio e olio: from a basic to advanced! Recipes are in the description below!

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Pasta Aglio e Olio Recipes

Basic Pasta Aglio e Olio

Ingredients:

1/2 pound dry spaghetti
1/4 cup extra virgin olive oil (plus 1 tbsp for drizzling)
6 cloves garlic, peeled and thinly sliced
1 tsp crushed red chili flakes
The juice of 1 lemon
1 handful fresh parsley, finely chopped
Salt and pepper to taste

Salt and pepper to taste

Bring 2 quarts of water to a boil in a wide, high-walled sauté pan. Add pasta, cook 1 minute shy of al dente, and drain, reserving 1 cup pasta cooking water. Toss with a tablespoon of olive oil and cover, keeping warm while preparing the sauce.

Clean out sauté pan. Add 1/4 cup olive oil and thinly sliced garlic, placing over medium heat. Once the cloves begin to bubble, reduce heat to low, stirring frequently until cloves turn a dirty blonde, 3-5 minutes. Add crushed red pepper flake and cook for another 30 seconds.

Increase heat to medium, and once garlic begins to audibly sizzle, add the par-cooked pasta and 1/4 cup pasta cooking water to start. Toss or mix together, cooking over medium heat for 1-2 minutes. Add the chopped parsley, lemon juice, and another 1/4 cup pasta cooking water, and cook for another minute. Season to taste with salt and pepper and toss vigorously to emulsify the water with the oil, until it forms a viscous sauce. Adjust as necessary with more pasta cooking water, and serve, garnishing with more parsley.

Advanced Pasta “Aglio e Olio”

Ingredients:

1 ounce finely grated parmigiano reggiano
1 large egg
1/4 cup finely chopped parsley
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
1/2 pound dry spaghetti
1/4 cup extra virgin olive oil (plus 1 tbsp for drizzling)
6 cloves garlic, peeled and thinly sliced
1 tablespoon butter (optional)
3 small Calabrian chiles, drained and finely chopped
The juice of 1 lemon

Salt and pepper to taste

In a small bowl, combine parmigiano reggiano and egg, beeating into a slurry. Set aside. In a separate bowl, combine chopped fresh herbs, and set aside.

Bring 2 quarts of water to a boil in a wide, high-walled sauté pan. Add pasta and cook 1 minute shy of al dente.

While the pasta cooks, in a separate pan, combine extra virgin olive oil and garlic cloves, and begin to cook over medium heat. Once the cloves begin to bubble, reduce heat to low, stirring frequently until cloves turn a dirty blonde, 3-5 minutes. Add Calabrian chiles and cook for another 30 seconds. If the pasta isn’t done yet, remove the garlic mixture from the heat.

Once pasta is nearly ready, increase heat under the cloves to medium – once they begin to audibly sizzle, pull out the pasta with tongs and add it to the garlic and oil along with 1/4 cup pasta cooking water. Toss to combine and cook for 1 minute, stirring constantly, until water has absorbed. Reduce heat to low and add lemon juice, more pasta cooking water, herbs, and butter, tossing or stirring constantly to combine and gently melt the butter. Season to taste with salt and pepper. Turn off the heat, and as soon as sizzling stops, add cheese and egg slurry, stirring vigorously and constantly, until a creamy sauce forms. Check seasoning and adjust as necessary before serving.

00:00:00 Introduction
00:06:32 Mise en Place
00:11:36 Basic Pasta Aglio e Olio Prep
00:27:45 Basic Pasta Aglio e Olio Cooking
00:48:13 Basic Pasta Aglio e Olio Plating & Eating
00:55:04 Advanced Pasta "Aglio e Olio" Prep
01:11:41 Advanced Pasta "Aglio e Olio" Cooking
01:29:28 Advanced Pasta "Aglio e Olio" Plating & Eating